Creamed Carrots: Crema de Zanahoria

Another easy one; to make with stuff from the veggie bin in the fridge.

I like mine on the thick side. You may make it more soupy.

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Crema de Zanahoria : Creamed Carrots

Serves: 5

Ingredients

• 700 gr carrots, peeled & chopped [1 1/2 #]
• 1 onion, diced (maybe a shallot or 2 if you’ve got some)
• 2 leeks, white part, chopped fine (or 1, or 3, or none)
• olive oil
• 1/2 t cumin
• salt
• pepper
• 1/2 C dry white wine (I used cava)
• 1 C cream
• 1/2 C milk
• 1/2 C carrot water

Procedure

1. Oil into a sauté pan
2. Sauté the onions and leeks slowly, not browning
3. Meanwhile, boil the carrots in water just barely not covering
   • Until they’re 1/2 cooked, just getting softer
   • Reserve the carrot-water when draining the carrots
4. Carrots go into the pan with the onions and sauté lightly until tender
• Add a tablespoon of carrot-water if things threaten to get burnt/toasty
5. Set carrots and onion etc aside
6. Deglaze the sauté pan with white wine, reduce by 1/2 or 2/3rds
7. Put carrots, onions, leeks, & pan juices into a container and run the whole mess through a vegetable mill, or use a stick blender or a mixer of some sort
• Get it as fine as can be. Add some carrot-water if it’s too thick to process properly.
8. Put this goop into a pot on the stove and add the cream
9. Heat and stir – do not boil
10. Add 3 T olive oil, stir
11. Season with the cumin, add salt and pepper
    • Taste it before continuing
12. Add the milk – watch out for the thickness
13. As required, add carrot-water to obtain a syrupy consistency
14. Heat and stir – and taste
15. When you feel it’s about right that means that you’re done

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